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The griddle scone (most dialects of English) or girdle scone (Scots and Northumbrian English) is a variety of scone which is baked on a griddle or frying pan rather than in an oven. The flat, buttered tattie (potato) scones at the bottom of this picture are girdle (griddle) scones.
A typical tattie scone is made with mashed potato (potato and butter—no milk is used—with salt to taste) and plain flour is added to make it into a dough which is then rolled out and put on a griddle (Scots: girdle) to cook. [1]
In Scotland, oatcakes are made on a girdle (or griddle, in other forms of English) or by baking rounds of oatmeal on a tray. If the rounds are large, they are sliced into farls before baking. Oats are one of the few grains that grow well in the north of Scotland and were, until the 20th century, the staple grain eaten in that area.
Scottish cuisine (Scots: Scots cookery/cuisine; Scottish Gaelic: Biadh na h-Alba) encompasses the cooking styles, traditions and recipes associated with Scotland.It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences — both ancient and modern.
A griddle, in the UK also called a girdle, is a cooking device consisting mainly of a broad, usually flat cooking surface.Nowadays it can be either a movable metal pan- or plate-like utensil, [1] a flat heated cooking surface built onto a stove as a kitchen range, [2] or a compact cooking machine with its own heating system attached to an integrated griddle acting as a cooktop.
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